ODYSSEA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 9 |
| Staterooms | 5 |
| # Of Crew | 2 |
| Length | 59 Ft / 18 m |
| Beam | 29.1 Ft / 8.89 m |
| Draft | 4.6 Ft / 1.41 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2012 - Annually |
| Cruising Speed | 8.0 knots (nautical miles per hour) |
3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.
▶ 9th pax by enquiry only. This is a bed-only berth and would share a bathroom with the starboard forward cabin.
| Dinghy | 15.5ft RIB |
| Dinghy HP | 70 |
| Paddle Boards | 2 |
| Double Kayaks | 10 |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | 10 |
| Inflatable, towable tubes | Yes |
| Scuba Diving | Onboard |
Other Toys:
- 2x Sea Scooters
- Various beach games and activities.
- Beach games include spike ball and bottle smash, mini football
RICK & ROXANNE
We joined Yacht Odyssea in February 2025, and can't wait to have you aboard with us! We are fully committed to Yacht Odyssea until September 2028.
CAPTAIN RICK
After more than a decade working as a mechanical draughtsman in the mining industry, I made the decision to trade the office for the ocean and pursue a more adventurous lifestyle. Yachting, for me, is not simply a career change but a lifestyle shift. One that allows me to combine my technical background, lifelong connection to the sea, and passion for travel to create memorable experiences on the water.
I’ve been drawn to the ocean from a young age. Based in Mossel Bay, much of my free time revolves around wind and water. When the wind is up, my wife and I can be found kitesurfing; on calmer days, we’re spearfishing or scuba diving with friends. As a certified Divemaster, I enjoy sharing knowledge of anchorages and marine life, discovering new dive sites, and helping others build confidence when kitesurfing and diving.
As a Captain, my approach is calm, organised, and guest-focused. I prioritise safety, clear communication, and strong teamwork, with the goal of delivering smooth, seamless charters where guests can fully relax and enjoy their time onboard.
Qualifications & Skills
- STCW & PDSD
- SAMSA Medical
- RYA Yachtmaster Offshore
- RYA Powerboat Level 2
- RYA PWC
- RYA Diesel Engine
- SAMSA SRC
- PADI Divemaster
- Freediving & spearfishing
- Kitesurfing
- Experience teaching freediving and kitesurfing
CHEF ROXANNE
I’m a South African born creative with a strong hospitality background, now bringing that same energy and passion into the world of yachting. As a certified PADI Divemaster, I have a deep connection to the ocean and a genuine love for exploration, adventure, and learning new skills.
Food is at the heart of what I do and I love creating menus. My style flows naturally through the day, from nourishing breakfasts and beach-style lunches to elegant dinners and special celebrations. I enjoy working with fresh, local ingredients whenever possible and pride myself on being flexible, intuitive, and attentive to guest preferences and dietary requirements.
Outside the galley, I’m highly active on the water. My husband introduced me to kitesurfing, which has quickly become my favorite sport. When the wind isn’t blowing, we spend our time freediving and scuba diving, making the most of life at sea.
Qualifications & Skills
- STCW & PDSD
- SAMSA Medical
- RYA Day Skipper
- RYA Powerboat Level 2
- SAMSA VHF Radio
- Superyacht Stewardess Course
- IAMI GUEST Intro to Yacht Chef & Superyacht Chef
- Food Safety Level 2
- PADI Divemaster
- Scuba diving, freediving & kitesurfing
Culinary Skills
- Wine pairing
- Barbecue cooking
- Family-style dining
- Meal prep & menu planning
- Snack platters
All menus are created specifically for each charter, taking into account each guests preferences and dietary requiremenst. On occasion, a meal may be swapped to a different day to allow for the best use of fresh ingredients and time.
Lunch: Grilled Shrimp with Crispy Roasted Chickpeas, served with a fresh mango salad and finished with a cilantro lime vinaigrette.
Dinner: Garlic and Lemon Butter Roasted Mahi Mahi, finished with a creamy parmesan lemon butter sauce, served with baby potatoes, lemon zest asparagus, and a parmesan tuile.
Dessert: Dark chocolate brownies with toasted nuts and a touch of sea salt, served with creamy vanilla ice cream.
Breakfast: Smashed avocado on freshly baked bread with fried eggs, chilli oil, served with bacon and and pickled red onions on the side.
Lunch: Chargrilled beef burgers with cheddar, arugula, pickles, and chipotle mayo. Served with rosemary potato wedges and citrus slaw.
Dinner: Seasoned pork tenderloin, seared until golden and served on a roasted garlic and squash purée, accompanied by fluffy couscous, baked apple slices, and braised red cabbage. Finished with a light white wine pan sauce.
Dessert: Classic Tiramisu layered with espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder.
Breakfast: Delicate crêpes served with whipped mascarpone, fresh berries, caramelised banana and Nutella.
Lunch: Grilled Chicken Satay served with a rich peanut sauce, vermicelli noodles, crisp peppers, and a crunchy Asian slaw with sesame and fresh herbs.
Dinner: Baked salmon glazed with teriyaki and honey,served with rice and broccolini tossed with lime and cracked black pepper.
Dessert: Traditional Key lime pie with a buttery biscuit crust, topped with whipped cream and fresh lime zest.
Breakfast: Eggs Benedict served on toasted English muffins with crispy bacon, fried balsamic cherry tomatoes, and classic hollandaise.
Lunch: Grilled lemon herb chicken served with a beetroot and feta salad, whipped feta, lemon herb rice, and warm pita.
Dinner: Slow-simmered beef ragù served with pasta and fresh herbs: Finished with shaved parmesan, cracked black pepper, and a fresh gremolata.
Dessert: Classic crème brûlée with a caramelised sugar crust.
Breakfast: Brioche French toast bake served with seasonal fruit, warm maple syrup, and crispy bacon.
Lunch: Mediterranean Meze Platter for sharing with grilled beef koftas, creamy hummus, tzatziki, roasted vegetables, cucumber, tomato and feta salad, warm pita, and marinated olives.
Dinner: Grilled Flank Steak Carne Asada served with Spanish rice, a vibrant Brussels sprout salad, sweet corn and black bean salsa, sour cream, and shredded cheese.
Dessert: Silky lemon posset, delicately set and served with a crisp almond shortbread crumb, fresh berries, and a light citrus syrup.
Breakfast: Bagel & Lox Station featuring toasted bagels with whipped cream cheese, smoked salmon, prosciutto, pickled red onion, capers, fresh herbs, jams and preserves, and a balsamic reduction.
Lunch: Soft tacos filled with chicken, served with fresh mango and pineapple salsa, creamy Mexican-style slaw, avocado crema, and smoky chipotle mayo.
Dinner: Parmesan-crusted mahi mahi fillet, baked until golden and served with a medley of roasted seasonal vegetables and a smooth potato purée. Finished with a delicate lemon beurre blanc and fresh herbs.
Dessert: Rich, sticky malva pudding served warm with whipped cream.
Breakfast: Warm breakfast burritos with scrambled eggs, crispy bacon, breakfast sausages, cheese, and roasted peppers.
Lunch: Fresh Tuna Poke Bowl with sushi rice, marinated tuna, avocado, mango, edamame, cucumber, carrot, seaweed salad, sesame, crispy wontons, and a drizzle of chili mayo.
Dinner: Seared Filet Mignon served with creamy mashed potatoes, thyme mushroom sauce, roasted carrots, and blistered vine tomatoes.
Dessert: Creamy oreo cheesecake.
Breakfast: Freshly baked banana cinnamon rolls with cream cheese frosting, served alongside a spinach and feta breakfast frittata.
| 2 Guests | 31,000 |
|---|---|
| 3 Guests | 32,000 |
| 4 Guests | 33,000 |
| 5 Guests | 33,500 |
| 6 Guests | 34,000 |
| 7 Guests | 34,500 |
| 8 Guests | 35,000 |
| 2 Guests | 29,500 |
|---|---|
| 3 Guests | 30,000 |
| 4 Guests | 30,500 |
| 5 Guests | 31,000 |
| 6 Guests | 31,500 |
| 7 Guests | 32,000 |
| 8 Guests | 33,500 |
| 9 Guests | 34,000 |
| 2 Guests | 29,500 |
|---|---|
| 3 Guests | 30,000 |
| 4 Guests | 30,500 |
| 5 Guests | 31,000 |
| 6 Guests | 31,500 |
| 7 Guests | 32,000 |
| 8 Guests | 33,500 |
| 9 Guests | 34,000 |